½cupall-purpose flouruse almond flour for Paleo/Whole 30
2tablespoonscanola or coconut oil
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Cut chicken into strips.
Place eggs in a shallow bowl and beat lightly. Place 5-6 pieces of chicken at a time in egg mixture, and toss to coat.
Combine coconut flakes, flour, and seasonings in a large zip-top bag.Remove chicken from the egg mixture and let excess egg drip off, then place in coconut mixture. Toss to coat and press coconut into the chicken. Repeat until all chicken is coated.
Heat oil in a large skillet, just below medium heat. Once the oil is hot, place chicken in a single layer in pan. You may need to cook in batches. Heat oven to 175 degrees. Cook 3-4 minutes, until the bottom half of chicken pieces are opaque. Flip over and cook an additional 3-4 minutes, until golden brown. The internal temperature of the chicken should read 165 degrees.Place cooked chicken on a baking sheet in the oven to keep warm while you cook the remaining batches.
Serve warm, with your favorite dipping sauces.
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.